TY - JOUR
T1 - Synthesis and purification of galacto-oligosaccharides
T2 - state of the art
AU - Vera, Carlos
AU - Córdova, Andrés
AU - Aburto, Carla
AU - Guerrero, Cecilia
AU - Suárez, Sebastián
AU - Illanes, Andrés
N1 - Funding Information:
This work was developed within the framework of the following grants: Fondecyt 1130059, Fondecyt 1160216, Fondecyt Postdoctoral 3140259 and the scholarships 21120651 and 22160912, Conicyt, Chile. Dr. Andrés Córdova was a postdoctoral fellow of the Pontificia Universidad Católica de Valparaíso 2016.
Publisher Copyright:
© 2016, Springer Science+Business Media Dordrecht.
PY - 2016/12/1
Y1 - 2016/12/1
N2 - Lactose-derived non-digestible oligosaccharides are prominent components of functional foods. Among them, galacto-oligosaccharides (GOS) outstand for being prebiotics whose health-promoting effects are supported on strong scientific evidences, having unique properties as substitutes of human milk oligosaccharides in formulas for newborns and infants. GOS are currently produced enzymatically in a kinetically-controlled reaction of lactose transgalactosylation catalyzed by β-galactosidases from different microbial strains. The enzymatic synthesis of GOS, although being an established technology, still offers many technological challenges and opportunities for further development that has to be considered within the framework of functional foods which is the most rapidly expanding market within the food sector. This paper presents the current technological status of GOS production, its main achievements and challenges. Most of the problems yet to be solved refer to the rather low GOS yields attainable that rarely exceed 40 %, corresponding to lactose conversions around 60 %. This means that the product or reaction (raw GOS) contains significant amounts of residual lactose and monosaccharides (glucose and galactose). Efforts to increase such yields have been for the most part unsuccessful, even though improvements by genetic and protein engineering strategies are to be expected in the near future. Low yields impose a burden on downstream processing to obtain a GOS product of the required purity. Different strategies for raw GOS purification are reviewed and their technological significance is appraised.
AB - Lactose-derived non-digestible oligosaccharides are prominent components of functional foods. Among them, galacto-oligosaccharides (GOS) outstand for being prebiotics whose health-promoting effects are supported on strong scientific evidences, having unique properties as substitutes of human milk oligosaccharides in formulas for newborns and infants. GOS are currently produced enzymatically in a kinetically-controlled reaction of lactose transgalactosylation catalyzed by β-galactosidases from different microbial strains. The enzymatic synthesis of GOS, although being an established technology, still offers many technological challenges and opportunities for further development that has to be considered within the framework of functional foods which is the most rapidly expanding market within the food sector. This paper presents the current technological status of GOS production, its main achievements and challenges. Most of the problems yet to be solved refer to the rather low GOS yields attainable that rarely exceed 40 %, corresponding to lactose conversions around 60 %. This means that the product or reaction (raw GOS) contains significant amounts of residual lactose and monosaccharides (glucose and galactose). Efforts to increase such yields have been for the most part unsuccessful, even though improvements by genetic and protein engineering strategies are to be expected in the near future. Low yields impose a burden on downstream processing to obtain a GOS product of the required purity. Different strategies for raw GOS purification are reviewed and their technological significance is appraised.
KW - Downstream
KW - Enzymatic synthesis
KW - Galacto-oligosaccharides
KW - Lactose
KW - Prebiotic
UR - http://www.scopus.com/inward/record.url?scp=84991712797&partnerID=8YFLogxK
U2 - 10.1007/s11274-016-2159-4
DO - 10.1007/s11274-016-2159-4
M3 - Review article
C2 - 27757792
AN - SCOPUS:84991712797
VL - 32
JO - World Journal of Microbiology & Biotechnology
JF - World Journal of Microbiology & Biotechnology
SN - 0959-3993
IS - 12
M1 - 197
ER -